Go Back
–+ servings
Gingerbread Cheesecake

Gingerbread Cheesecake: Your Cozy Holiday Dessert Delight

This Gingerbread Cheesecake brings together warm spices and creamy texture for the perfect holiday dessert.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Chilling Time 6 hours
Total Time 7 hours 55 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs substitute with gluten-free crushed cookies for a gluten-free version
  • 1/2 cup Dark Brown Sugar light brown sugar can be used as a substitution
  • 1/4 cup Molasses maple syrup can be a substitute for a different sweetness profile
  • 1/2 cup Unsalted Butter can substitute with coconut oil for a dairy-free version
For the Filling
  • 16 oz Cream Cheese (softened) use full-fat for the best results
  • 1 cup Granulated Sugar can substitute with sugar alternatives like stevia or erythritol for a lower-calorie option
  • 3 large Eggs for vegan alternatives, use flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg)
  • 1/2 cup Sour Cream Greek yogurt serves as a good substitute
  • 1/2 cup Heavy Cream for a lighter version, half-and-half can be used
  • 1 teaspoon Vanilla Extract stick with pure vanilla for the best taste
  • 2 tablespoons Cornstarch can be omitted if necessary but may affect firmness
  • 1 teaspoon Ground Ginger adjust to taste
  • 1 teaspoon Cinnamon adjust to taste
  • 1/4 teaspoon Nutmeg adjust to taste
  • 1/4 teaspoon Allspice adjust to taste
For the Frosting
  • 1 cup Powdered Sugar you can use coconut sugar for a less refined option
  • 1/4 cup Maple Syrup honey can be used as a substitute, though it alters the flavor
  • 1 teaspoon Maple Extract omit if unavailable but will reduce intensity

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Spatula
  • roasting pan

Method
 

Preparing the Cheesecake
  1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom and sides with foil.
  2. In a mixing bowl, combine graham cracker crumbs, dark brown sugar, molasses, melted unsalted butter, and a pinch of ground ginger and cinnamon. Press into the pan.
  3. Beat softened cream cheese until smooth, then add granulated sugar, eggs, molasses, sour cream, heavy cream, vanilla, cornstarch, and spices. Mix until smooth.
  4. Pour the filling over the crust and smooth the top. Place the springform pan into a larger roasting pan and add hot water to the roasting pan.
  5. Bake for approximately 85 minutes or until edges are set and the center is slightly jiggly. Let cool in the oven for about an hour after baking.
  6. After cooling, remove from the water bath and let cool completely. Refrigerate for at least 6 hours or overnight.
  7. Beat softened cream cheese, then add powdered sugar, whipped cream, maple syrup, and maple extract to prepare the frosting.
  8. Spread the frosting evenly on the chilled cheesecake and decorate as desired. Serve slices chilled.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 200mgPotassium: 300mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure to chill the cheesecake thoroughly for the best flavor and texture.

Tried this recipe?

Let us know how it was!